This bay scallop corn salad is served with a savory tart cherry granola over a bed of baby kale with cherry Dijon dressing. Eating well in the summer never looked so good!
*This Bay Scallop Baby Kale Corn Salad recipe was developed in partnership with the Cherry Marketing Institute.
There are two kinds of salads: the quick, throw-together bowl of lettuce with bottled dressing meant as a side, and the thoughtful, composed salad that becomes a meal. This bay scallop baby kale corn salad falls firmly into the latter category.
Here you’ll make the dressing from scratch, cook a flavorful protein, and balance textures and flavors so each bite is interesting. The caramelized bay scallops and grilled corn provide savory, slightly sweet notes, while baby kale gives a hearty green base. To add crunch and a contrasting flavor profile, a savory tart cherry granola complements the salad perfectly.
If you want something similar but a bit simpler, my Best Baby Kale Salad is a great alternative when you want a quick, satisfying meal without as many components.
Making homemade granola for a salad might sound unusual, but savory granola is a revelation. Mixing seeds, nuts and oats with a touch of honey, mustard and olive oil creates a crunchy, savory-sweet topping that contrasts with the tender scallops and leafy kale. Dried Montmorency tart cherries in the granola and dressing bring a bright, tart sweetness that pairs beautifully with the savory elements.
For summer produce like grilled corn, you can also freeze corn in the peak season to use later. The combination of textures—tender scallops, crisp grilled kernels, delicate sprouts and crunchy granola—keeps every bite satisfying. The tart cherries add not only flavor but also potential health perks like anti-inflammatory benefits.
This salad is ideal after a summer workout: it provides a balanced mix of protein, carbs and healthy fats to help with recovery while staying light and fresh. If you’re active and sore from training, a meal like this supports both recovery and enjoyment.
Love this bay scallop baby kale corn salad recipe?
Try other salads with bold flavors and interesting textures, such as Chopped Crispy Citrus Chicken Salad, Tart Cherry Balsamic Grilled Summer Vegetable Orzo Salad, Tart Cherry Glazed Ahi Tuna Kabobs, or Baby Kale Chicken Cherry Salad.
Bay Scallop Baby Kale Corn Salad with Savory Tart Cherry Granola
Ingredients
For the savory granola
- 1/3 cup oats
- 1/3 cup chopped walnuts
- 1/4 cup sunflower seeds
- 2 tablespoons buckwheat groats
- 2 tablespoons pepitas
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon spicy brown mustard
- salt & pepper
- 1/4 cup dried Montmorency tart cherries
For the dressing
- 1 shallot, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons dried Montmorency tart cherries
- 2 tablespoons Montmorency tart cherry juice
- 1 tablespoon spicy brown mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey
- salt & pepper
For the salad
- 8 ounces bay scallops, patted dry
- 1/2 tablespoon butter
- 10 ounces baby kale
- 1 grilled ear of corn, kernels sliced off
- 1 cup sprouts, alfalfa or microgreens
Instructions
For the savory granola:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat.
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Combine oats, walnuts, sunflower seeds, buckwheat groats and pepitas in a large bowl.
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Whisk together olive oil, honey, mustard, salt and pepper in a small bowl, then pour over the dry ingredients and toss to coat.
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Spread the mixture in a single layer on the prepared baking sheet and bake 18–20 minutes, tossing once halfway through, until golden and crisp at the edges.
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Remove from the oven, add the dried tart cherries to the sheet, toss to combine, spread evenly and let cool.
For the dressing:
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Combine shallot, olive oil, dried tart cherries, tart cherry juice, spicy brown mustard, apple cider vinegar, honey, salt and pepper in a food processor and blend until smooth.
For the salad:
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Place baby kale, corn kernels and sprouts in a large bowl and set aside.
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Melt butter in a large skillet over medium-high heat.
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When the skillet is hot, add scallops and cook until golden and caramelized on one side, then flip and caramelize the other side.
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Add scallops to the salad bowl, pour dressing over everything and toss to combine.
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Break the granola into small pieces and sprinkle over the salad. Toss lightly and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.